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sugar cookies with sprinkles cut into heart shapes on pink plate with blue napkin beneath

Sprinkle Sugar Cookies

Course: Dessert, Snack
Cuisine: American
Keyword: sprinkle sugar cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24
Calories: 164kcal
This is my tried and true sugar cookie recipe with the simple addition of sprinkles! This easy sugar cookie recipes makes soft and flavorful, easy to cut cookies that keep their shape beautifully!
Print Recipe


  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons non-pareils sprinkles
  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract


  • In a large bowl add flour, baking powder and sprinkles. Whisk together and set aside.
  • In the bowl of an electric mixer add butter and beat until smooth.
  • Add sugar and blend until fully combined and fluffy.
  • Add egg and vanilla and blend.
  • While mixing, slowly pour in the bowl of flour.
  • Mix until dough forms and starts pulling away from the sides of the bowl.
  • Scoop dough out onto a work surface and form into two large balls. Place balls of dough into a large ziplock bag and press the balls down into thick, flat disk (about an inch thick). Chill the dough in the fridge for at least 30 minutes.
  • Roll out dough on a lightly floured work surface. I place a piece of parchment paper on top of the dough to avoid adding excess flour, and to prevent the dough from sticking to the rolling pin. Roll out the dough to about 1/3" thickness. Cut out cookies and bake similar sized cookies together on a baking sheet lined with parchment paper or a silpat type liner.
  • Bake 8-10 minutes in a preheated 350*F oven.
  • Cool on the baking sheet for 1-2 minutes, then move to a cooling rack.
  • Once fully cool, store cookies in a sealed container until ready to decorate.
  • Cookies remain fresh (when stored well) for at least a week.


  • I found that after re-rolling the dough about 3 times the heat from my hands, and the moisture from the dough started causing the sprinkles to "bleed", and create streaks of color. As you roll out the dough, try to use a variety of cookie cutter shapes so that you are creating as many cookies (and as little dough scraps) as possible.
  • Once the cookies are arranged on a baking sheet, I place the entire baking sheet of unbaked cookies in the freezer (or fridge) for 10 minutes. This extra chill time really helps the cookies keep their shape as they bake.


Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 22mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 246IU | Calcium: 15mg | Iron: 1mg